Sayur Lodeh Recipe
Ingredients
| 4 shallots or 1 small onion, chopped | ||
| 6 whole scallions (green onions), sliced | ||
| Powdered ginger | 1 1/2 Tablespoon, powdered | |
| Garlic | 12 Clove (5gm), minced | |
| Peanut oil | 3/4 Cup (16 tbs) | |
| 2 pounds shrimp, shelled and deveined | ||
| 3 cups coarsely shredded cabbage | ||
| Chinese cabbage | 3 Cup (16 tbs), coarsely chopped | |
| Eggplant | 2 Cup (16 tbs), cubed | |
| Zucchini | 2 Cup (16 tbs), sliced | |
| 1 green pepper, seeded and chopped | ||
| Bay Leaf | 1 | |
| 1 teaspoon ground sereh leaves (optional) | ||
| Salt | 1 Tablespoon | |
| Hot red pepper | 1 Teaspoon | |
| Coconut milk | 3/4 Cup (16 tbs) | |
| 2 teaspoons arrowroot or cornstarch | ||
| Water | 2 Tablespoon | |
Directions
1. Cook the shallots, scallions, ginger and garlic in half the peanut oil for five minutes or until the vegetables are soft and wilted. Add the shrimp and continue cooking over high heat until shrimp turn pink. Stir constantly. Remove the shrimp to a platter.
2. Add the remaining oil to the pan. Cook the cabbages, eggplant, zucchini and green pepper for five minutes, stirring constantly. Add the seasonings and coconut milk. Cover the pan and simmer ten minutes, or until the vegetables are barely tender. Return the shrimp to the pan and cook five minutes longer.
3. Mix the arrowroot with the water and stir it into the simmering stew. When thickened, serve immediately.
2. Add the remaining oil to the pan. Cook the cabbages, eggplant, zucchini and green pepper for five minutes, stirring constantly. Add the seasonings and coconut milk. Cover the pan and simmer ten minutes, or until the vegetables are barely tender. Return the shrimp to the pan and cook five minutes longer.
3. Mix the arrowroot with the water and stir it into the simmering stew. When thickened, serve immediately.
Chef
